Peach Pudding with Whipped Cream

Place the peach cubes in a 29 x 22 cm refractory form

Beat the eggs slightly

Add the cornstarch and mix with a wooden spoon

Heat the milk with butter or margarine until bubbles appear on the surface of the pan

Slowly add the eggs, stirring until the cornstarch dissolves

Pour over the peach in the form

Place it in a baking dish and pour about 2 cm of hot water around the form

Bake in a moderate oven (180°C) for about 50 minutes or until, when inserting a knife near the edge, it comes out clean

Remove from the oven and cover with jelly spooned over, spreading it (if the jelly is too thick, warm it up)

For the whipped cream, beat the egg whites until they froth

Add lemon juice and beat until soft peaks form

Gradually add cornstarch, continuing to beat until stiff peaks form

Place on top of the jelly in the form, covering well and making a decorative design with a spoon

Return to the oven again in a water bath and bake for about 15 minutes or until the whipped cream is lightly browned

Serve warm or at room temperature, serving 10 perções.